1/2 lb. lean pork, cut into julienne shreds
1/4 c. Chinese wood ears (black fungus, mo-er mushrooms)
1/2 c. golden needles (tiger lily)
4 eggs, beaten
1 tbsp. dry sherry
2 tbsp. soy sauce
1 tsp. cornstarch
3 tbsp. oil
3 quarter-size slices ginger root
1 scallion, shredded
Hoisin sauce

Cover wood ears with very hot water, soak 30 minutes. Clean, rinse, drain; finely shred. Soak golden needles in hot water 30 minutes, drain, cut off and discard hard ends, cut in thirds. Marinate pork with sherry, soy, and cornstarch. Let stand 30 minutes.

Heat 2 tablespoons oil in wok or skillet at medium heat, add ginger slices. Scramble eggs, remove, cut in fine pieces. Increase heat, add remaining tablespoon oil, and stir fry pork. Add scallion, wood ears, golden needles; heat through, about 3 minutes. Return scrambled eggs to skillet and mix. Paint a Mandarin pancake (flour tortilla) with Hoisin sauce, add meat mixture, roll up and eat.